Strawberry and Arugula Salad with Manchego Fricos
- Makes: 6 servings
- Prep 15 mins
- Cook 9 mins
Italian for "little trifles," fricos are lacy wafers of crispy fried cheese. They're made by cooking small piles of finely shredded cheese in a skillet until the cheese starts to bubble and brown around the edges. Sometimes a bit of flour or herbs is mixed in. They are absolutely delicious on salads or soups. Here they're made with Manchego, Spanish sheep's-milk-cheese. Parmesan or cheddar work as well.
shredded Manchego cheese, shredded (4 ounces)
freshly ground black pepper
strawberries, halved and/or quartered
- For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.
- For salad in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.
- Break fricos into pieces and serve with salad.
(Strawberry and Arugula Salad with Manchego Fricos)Servings Per Recipe 6, Thiamin (mg) 0, carb. (g) 8, pro. (g) 6, Niacin (mg) 0, chol. (mg) 17, Riboflavin (mg) 0, Fat, total (g) 13, cal. (kcal) 165, Potassium (mg) 136, sugar (g) 5, iron (mg) 1, sodium (mg) 192, vit. C (mg) 44, Trans fatty acid (g) 0, vit. A (IU) 583, Monounsaturated fat (g) 7, Folate (µg) 20, sat. fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 192, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1